Print

Best Moist Sour Cream Coffee Cake with Abundant Cinnamon Streusel

A close-up of a moist slice of sour cream coffee cake featuring a rich cinnamon swirl and sugary streusel topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will love this classic sour cream coffee cake recipe. It stays incredibly moist thanks to the sour cream and features a thick ribbon of cinnamon streusel swirled through the middle, plus a generous crumb topping. It is perfect for your weekend brunch or a simple dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar, divided
  • 2 large eggs
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • For the Streusel:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup all-purpose flour
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • Optional: 1/2 cup chopped pecans
  • For the Glaze (Optional):
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-inch Bundt pan.
  2. Prepare the streusel: In a medium bowl, mix together the brown sugar, cinnamon, and 1/4 cup flour. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. If using, stir in the pecans. Set aside.
  3. Prepare the cake batter: In a separate large bowl, whisk together the 1 3/4 cups flour, baking soda, and salt. Set this dry mixture aside.
  4. In a large mixing bowl, beat the softened butter and 1 1/2 cups of the granulated sugar together until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  6. Assemble the cake: Pour half of the batter into your prepared pan. Sprinkle half of the prepared cinnamon streusel evenly over the batter. Pour the remaining batter over the streusel layer. Sprinkle the remaining streusel evenly over the top layer of batter.
  7. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean. If the topping browns too quickly, loosely tent the cake with foil for the last 10 minutes of baking.
  8. Let the cake cool in the pan on a wire rack for 15 minutes.
  9. Prepare the optional glaze: While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  10. Drizzle the glaze over the warm cake before slicing and serving. This is a great make ahead breakfast cake.

Notes

  • For an extra moist coffee cake, ensure your sour cream is at room temperature before mixing it into the batter.
  • If you prefer a stronger cinnamon flavor, you can increase the cinnamon in the streusel to 1 1/2 tablespoons.
  • This cake freezes well. Wrap cooled, unglazed slices tightly in plastic wrap and then foil for up to three months.

Nutrition

Find it online: https://afripaket.com/sour-cream-coffee-cake/